This Instant Pot Chicken Tortilla Soup is hands down the best, and it’s super easy to make right in your pressure cooker. The combination of tender chicken and crispy tortilla strips makes this soup not just comforting but a true crowd-pleaser.

If you’re into cozy nights, chunky sweaters, and hearty soup, this recipe is exactly what you need. The beauty of this dish is how simple it is to throw together in your Instant Pot, and the result is a delicious, flavorful soup that warms you from the inside out. It’s the perfect meal for a chilly evening or when you just need some serious comfort food.

Oh, and by the way, we’re heading to Las Vegas to see the Backstreet Boys! This band was everything to me growing up, but because I had a very sheltered childhood, I never got to go to one of their concerts. So tonight at Planet Hollywood, I’m going to be living my best life, probably screaming my lungs out. If you’re into nostalgic 90s boy bands, I think we can both agree this is a pretty big deal!

But before I get lost in Las Vegas memories, let me tell you about this soup. The Instant Pot makes it so easy—10 minutes of cooking, and you have a warm, hearty meal waiting for you. The chicken comes out incredibly tender, and it practically melts in your mouth. The crispy tortilla strips add the perfect crunch to every bite. And of course, the avocado on top gives it that creamy finish.

Ingredients:

• 6 (6-inch) corn tortillas, sliced in half and cut into 1/4-inch strips
• 3 tablespoons olive oil, divided
• 1 sweet onion, diced
• 1 poblano pepper, seeded and diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 ½ teaspoons ground cumin
• 1 teaspoon dried oregano
• 2 (10-ounce) cans diced tomatoes with green chilies
• 2 pounds boneless, skinless chicken thighs
• 4 cups chicken stock
• Kosher salt and freshly ground black pepper, to taste
• ½ cup chopped fresh cilantro leaves
• 1 avocado, halved, seeded, peeled, and thinly sliced

Instructions:

1. Preheat the oven to 350°F. Lightly oil a baking sheet or coat it with nonstick spray.
2. In a large bowl, toss the tortilla strips with 1 tablespoon of olive oil until evenly coated. Spread them out on the prepared baking sheet in a single layer and bake them for 10-15 minutes, or until golden and crispy. Once done, set them aside to cool completely.
3. Set your Instant Pot to the high sauté setting. Add the remaining 2 tablespoons of olive oil to the pot, then toss in the diced onion and poblano pepper. Sauté for about 4-5 minutes, stirring occasionally, until the vegetables are soft and golden.
4. Add the minced garlic, tomato paste, chili powder, cumin, and oregano to the pot. Stir well and cook for about 1 minute, until the spices are fragrant.
5. Stir in the diced tomatoes, scraping up any browned bits from the bottom of the pot to release all the delicious flavors.
6. Add the chicken thighs and chicken stock to the pot, then season with kosher salt and freshly ground black pepper to taste. Close the lid and set the Instant Pot to the manual setting, adjust the pressure to high, and cook for 10 minutes.
7. Once the cooking time is up, perform a quick release of the pressure according to your Instant Pot’s instructions. Carefully remove the chicken thighs from the pot and shred them using two forks.
8. Stir the shredded chicken back into the soup, followed by the chopped cilantro. Let it heat through for about 1 minute.
9. Serve the soup hot, topping each bowl with the crispy tortilla strips and a few slices of fresh avocado for added creaminess.

This soup is truly the perfect mix of comfort, flavor, and ease. With tender chicken, hearty vegetables, and crunchy tortilla strips, you’re sure to have a meal that everyone will love. Enjoy it with a cozy sweater (or a concert outfit if you’re in Las Vegas like me)!